Pumpkin Gnocchi r Recipe
This delightful Pumpkin Gnocchi recipe combines the comforting flavors of fall with a simple, homemade Italian classic. Soft, tender gnocchi made from pumpkin puree and flour are boiled to perfection, then tossed in a rich brown butter sage sauce and sprinkled with freshly grated Parmesan cheese. Perfect as a cozy main dish or a fancy side, this recipe is easy to prepare and delivers warm autumnal flavors with every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Gnocchi Dough
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp salt
Sauce and Garnish
- 4 tbsp unsalted butter
- 6 fresh sage leaves
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare the dough: In a large bowl, mix the all-purpose flour and salt together. Create a well in the center and add the pumpkin puree and egg. Stir gently until the ingredients are combined into a rough dough.
- Knead the dough: Transfer the dough to a floured surface and knead lightly just until smooth. Be careful not to overwork the dough to maintain a tender texture.
- Shape the gnocchi: Divide the dough into sections and roll each into ropes about 1 inch thick. Cut the ropes into bite-sized pieces and press each piece with a fork to create traditional ridges, which help hold the sauce.
- Cook the gnocchi: Bring a large pot of salted water to a boil over medium heat. Drop the gnocchi pieces into the boiling water. They are cooked when they float to the surface, approximately 2-3 minutes. Remove them carefully with a slotted spoon.
- Make the brown butter sage sauce: While the gnocchi is cooking, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and releases a nutty aroma, about 4-5 minutes. Be careful not to burn the butter.
- Toss and serve: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently for about one minute to coat the gnocchi evenly. Remove from heat and finish by sprinkling freshly grated Parmesan cheese on top before serving.
Notes
- Use fresh pumpkin puree for the best flavor; canned pumpkin puree also works well.
- Do not over-knead the dough as it can make the gnocchi dense and heavy.
- To prevent sticking, flour your surface and hands when shaping the gnocchi.
- Brown butter can go from golden to burnt quickly, so keep an eye on the pan and remove from heat as soon as it browns.
- Serve immediately for best texture and flavor, as gnocchi can become sticky if left to sit.
Keywords: pumpkin gnocchi, homemade gnocchi, fall recipes, Italian pasta, brown butter sauce, sage sauce, pumpkin pasta
Find it online: https://liamjayne.com/pumpkin-gnocchi-r-recipe/
